Add sliced strawberries, sugar, lemon juice and lavender to a small saucepan and place over medium-high heat. Cook until mixture comes to a boil. Cook 2 minutes and remove from heat and pour into a small bowl. Set aside to cool.

Beat whipping cream with electric mixer until stiff peaks form. Pour into a bowl, cover and place in refrigerator.

Add softened cream cheese, strawberry mixture and marshmallow creme to mixer bowl, beat at low speed until combined. Raise to medium and beat until smooth.
Fold in whipped cream, cover and refrigerate 2 hours or until well chilled.
Add about 1 tablespoon of crumbled shortbread into bottom of a small bowl or glass. Top with about strawberry lavender mousse. Garnish with whipped cream and strawberries.
Serve immediately.